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Progress in Extrusion-Based Food Printing Technology for Enhanced Printability and Printing Efficiency of Typical Personalized Foods: A Review. Foods 2022; 11:foods11244111. [PMID: 36553853 PMCID: PMC9777955 DOI: 10.3390/foods11244111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/10/2022] [Accepted: 12/16/2022] [Indexed: 12/23/2022] Open
Abstract
Three-dimensional printing technology enables the personalization and on-demand production of edible products of individual specifications. Four-dimensional printing technology expands the application scope of 3D printing technology, which controllably changes the quality attributes of 3D printing products over time. The concept of 5D/6D printing technology is also gradually developing in the food field. However, the functional value of food printing technology remains largely unrealized on a commercial scale due to limitations of printability and printing efficiency. This review focuses on recent developments in breaking through these barriers. The key factors and improvement methods ranging from ink properties and printer design required for successful printing of personalized foods (including easy-to-swallow foods, specially shaped foods, and foods with controlled release of functional ingredients) are identified and discussed. Novel evaluation methods for printability and printing precision are outlined. Furthermore, the design of printing equipment to increase printing efficiency is discussed along with some suggestions for cost-effective commercial printing.
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USANS and SANS investigations on the coagulation of commercial bovine milk: Microstructures induced by calf and fungal rennet. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106622] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Mende S, Jaros D, Rohm H. Dextran modulates physical properties of rennet‐induced milk gels. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14288] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Susann Mende
- Chair of Food Engineering Technische Universität Dresden 01062Dresden Germany
| | - Doris Jaros
- Chair of Food Engineering Technische Universität Dresden 01062Dresden Germany
| | - Harald Rohm
- Chair of Food Engineering Technische Universität Dresden 01062Dresden Germany
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Arango O, Trujillo AJ, Castillo M. Monitoring the effect of inulin, protein, and calcium on milk coagulation phases using a fibre optic sensor. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.01.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Arango O, Trujillo A, Castillo M. Modelling gelation and cutting times using light backscatter parameters at different levels of inulin, protein and calcium. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.081] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Lombardi J, Pellegrino JM, Soazo M, Corrêa APF, Brandelli A, Risso P, Boeris V. Mineral fortification modifies physical and microstructural characteristics of milk gels coagulated by a bacterial enzymatic pool. Colloids Surf B Biointerfaces 2017; 161:296-301. [PMID: 29096374 DOI: 10.1016/j.colsurfb.2017.10.043] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2017] [Revised: 09/27/2017] [Accepted: 10/15/2017] [Indexed: 10/18/2022]
Abstract
An enzymatic pool from the Amazonian bacterium Bacillus sp. P7 was used as milk coagulant. Discovery of novel coagulants is of great interest in dairy industry for the development of new textures in cheese. Color, mechanical and microstructural characterization of milk gels induced by the bacterial enzymatic pool was carried out. Effect of mineral fortification on these characteristics was studied. Whiter gels with smaller pore diameters were obtained in the presence of Ca2+ or Mg2+. These characteristics seemed to be influenced by the effect of ionic strength on casein structure which was also evidenced by digital texture features analysis. On the other hand, specific affinity of the assayed cations for milk proteins showed to be important in the development of the mechanical texture of the gels. Firmness and fracture force of milk gels obtained in the presence of Zn2+ or Ca2+ were higher than in the presence of Mg2+ and Na2+.
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Affiliation(s)
- Julia Lombardi
- Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Suipacha 531, Rosario 2000, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.
| | - José Manuel Pellegrino
- Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Suipacha 531, Rosario 2000, Argentina; Instituto de Fisiología Experimental (IFISE, UNR), Argentina
| | - Marina Soazo
- Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Suipacha 531, Rosario 2000, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Instituto de Química Rosario (IQUIR, UNR), Argentina
| | - Ana Paula Folmer Corrêa
- Laboratório de Bioquimica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brazil
| | - Adriano Brandelli
- Laboratório de Bioquimica e Microbiologia Aplicada, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brazil
| | - Patricia Risso
- Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Suipacha 531, Rosario 2000, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Facultad de Ciencias Veterinarias, UNR, Casilda, Argentina
| | - Valeria Boeris
- Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Suipacha 531, Rosario 2000, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina; Pontificia Universidad Católica Argentina, Facultad de Química e Ingeniería del Rosario, Rosario, Argentina
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Shanmugam A, Ashokkumar M. Functional properties of ultrasonically generated flaxseed oil-dairy emulsions. ULTRASONICS SONOCHEMISTRY 2014; 21:1649-57. [PMID: 24713146 DOI: 10.1016/j.ultsonch.2014.03.020] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2014] [Revised: 03/19/2014] [Accepted: 03/19/2014] [Indexed: 05/09/2023]
Abstract
This study reports on the functional properties of 7% flaxseed oil/milk emulsion obtained by sonication (OM) using 20 kHz ultrasound (US) at 176 W for 1-8 min in two different delivery formulae, viz., ready-to-drink (RTD) and lactic acid gel. The RTD emulsions showed no change in viscosity after sonication for up to 8 min followed by storage up to a minimum of 9 days at 4±2 °C. Similarly, the oxidative stability of the RTD emulsion was studied by measuring the conjugated diene hydroperoxides (CD). The CD was unaffected after 8 min of ultrasonic processing. The safety aspect of US processing was evaluated by measuring the formation of CD at different power levels. The functional properties of OM gels were evaluated by small and large scale deformation studies. The sonication process improved the gelation characteristics, viz., decreased gelation time, increased elastic nature, decreased syneresis and increased gel strength. The presence of finer sono-emulsified oil globules, stabilized by partially denatured whey proteins, contributed to the improvements in the gel structure in comparison to sonicated and unsonicated pasteurized homogenized skim milk (PHSM) gels. A sono-emulsification process of 5 min followed by gelation for about 11 min can produce gels of highest textural attibutes.
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Affiliation(s)
- Akalya Shanmugam
- School of Chemistry, University of Melbourne, Victoria 3010, Australia
| | - Muthupandian Ashokkumar
- School of Chemistry, University of Melbourne, Victoria 3010, Australia; Adjunct Professor, Chemistry Department, King Abdulaziz University, Jeddah, Saudi Arabia.
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Silva ACD, Nascimento TCEDS, Silva SAD, Herculano PN, Moreira KA. Potential of quixaba (Sideroxylon obtusifolium) latex as a milk-clotting agent. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000075] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Ong L, Dagastine RR, Kentish SE, Gras SL. The effect of pH at renneting on the microstructure, composition and texture of Cheddar cheese. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.02.020] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Hsieh JF, Pan PH. Proteomic profiling of the coagulation of milk proteins induced by chymosin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:2039-2045. [PMID: 22304647 DOI: 10.1021/jf204582g] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Chymosin-induced coagulation of individual milk proteins during incubation at 30 °C was investigated using a proteomic approach. The addition of chymosin (0.006 units/mL) caused the milk proteins to coagulate after a 3 h incubation period. Approximately 88% of the milk proteins were coagulated into the milk pellet fraction, and the protein concentration of the milk supernatant fraction (MSF) decreased from 29.88 ± 0.12 to 3.74 ± 0.13 mg/mL. SDS-PAGE analysis showed that α(S)-, β- and κ-caseins in the MSF were almost depleted and that the total intensity of the protein bands corresponding to α(S)-caseins (α(S1) and α(S2)), β-casein, and κ-casein decreased from 1088.0, 901.5, and 617.0 area units to 6.9, 6.1, and 5.2 area units, respectively. Two-dimensional electrophoresis analysis indicated that α(S1)-, α(S2)-, β-, and κ-casein and a fraction of the β-lactoglobulin and serum albumin were found in the MSF following incubation with chymosin.
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Affiliation(s)
- Jung-Feng Hsieh
- Department of Food Science, Fu Jen Catholic University, Taipei 242, Taiwan.
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Abstract
Standard method for the determination of the activity of milk coagulants is the rotating bottle method, where clotting time is defined as the time when visually observable flocculation starts. Aim of this study was to verify whether it is possible to determine milk clotting time by rotational viscometry. Using three different coagulants and reconstituted milk of different pH and temperature, flocculation time and viscosity in steady shear was determined, and milk gelation was monitored by small amplitude oscillating shear rheometry. The results show that, independent of pH and temperature, milk clotting time is related to an apparent viscosity of 7·24±0·45 mPa.s, indicating that rotational viscometry can be used for the screening of flocculation time with an accuracy of approximately 6%.
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Chromik C, Partschefeld C, Jaros D, Henle T, Rohm H. Adjustment of vat milk treatment to optimize whey protein transfer into semi-hard cheese: A case study. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.04.037] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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JACOB MANDY, JAROS DORIS, ROHM HARALD. The effect of coagulant type on yield and sensory properties of semihard cheese from laboratory-, pilot- and commercial-scale productions. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00598.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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